1. Hull and cut the tomatoes into a rough dice. If you’re using heirloom tomatoes, be sure to cut off any tough, brown spots that might be on the skin. Transfer the chopped tomatoes to a non-reactive medium pot, along with the brown sugar, salt and red wine vinegar. Place the uncovered pot over medium heat and bring the mixture to a simmer; cook for 30 minutes. At the 30 minute-mark add the dried thyme and mix. Cook for additional 20-30 more minutes and until the mixture is thick. If you’re using more or less tomatoes, the cook time will definitely vary.
2. Allow to cool to room temperature. Transfer to a jar and store in the fridge. Tomato jam will be good for two weeks without canning.